How to make Homemade Soppressata

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Homemade Soppressata:
Ingredients:
-hind leg of pig
-pig casings
-Salt
-Whole black pepper
-Crushed red pepper (pipi pistatu)
-Crushed Cayenne Pepper
-Pepper Paste
Tools:
-Sausage press
-String
Recipe:
Step 1:
Remove skin and outer layer of fat from the meat. Cut meat into smaller pieces and place in grinder.
Step 2:
Have your pig casing prepared in water with lemon and orange. Rinse the casings again with water cut into 12 inch pieces. Tightly tie one end 4 times.
Step 3:
Season the ground meat with Salt, crushed pepper, cayenne pepper, whole black pepper, and pepper paste. (Use a generous amount of salt). Season to your own liking, use video as a reference. After evenly mixed together cook a small piece and taste to check before filling cases.
Step 4:
Begin filling cases with the sausage press. Make sure when cranking the press to keep good pressure on the casing. Once filled immediately tie the other end and prick with needles. Give the soppressata one final tie in the middle to keep tight pressure. (Use video for how to tie knots).
Step 5:
Hang meat in a coal cellar and let cure in a cool dark place for 2 months.
Buon Appetito!
-Family Recipe
@jimmybigmuscles
fanlink.to/jimmyw

[@tericandeloro4082]

Wonderful video of a beautiful Italian family doing what Italians do best! God bless them all!

[@lucyemanuele3487]

I absolutely love this video. Seen it on tik too first then went to TH-cam to follow. Melts my heart to see all of the family together helping laughing and probably fighting. I love this. My family makes sausage and dried sausage. I would love to try this. ❤

[@cyberpunkcentral8500]

Loved this! Thank you! 😊
❤❤❤

[@dwaynewladyka577]

I really enjoyed seeing how this sausage was made. It looked really good. It's nice to preserve culinary traditions. Cheers! ✌️

[@mw2gamer192]

It’s not a sausage it’s a cured meat for cold cuts

[@mfhthenycflyguy7085]

Brilliant narration, Jimmy! Thing of beauty, Nonna Rita!

[@Johnwillbegone]

Great video well done would have been nice to see the finished product at the end

[@lkapigian]

Enjoying your content, one of the better soppressata videos out

[@josephkoempel4260]

Awesome video. Very similar to my families recipe! When you guys store it, do you hang it in the basement? Do you clean the mold off when it’s done or every couple weeks?

[@mfhthenycflyguy7085]

How long does it cure? Hope you’ll video the 1st taste?

[@bottomsupbarmaid1987]

I just fell in love with your entire family. I love this.

[@tombrandy-kx7jh]

Do you press the soppresatta? And where do you guys hang it for fermentation

[@michaelmoresea1036]

Update on the Pepper Paste recipe?

[@anthonycaruso5479]

Great job Cuzzy!
Anthony

[@wcottee]

Might have missed it but why do we tie it in the middle?

[@richardhawkins2248]

Reminds me of the Italian family next door. I gave them a hamper of crabs and got to eat a pasta that was beyond belief. I'll have to raise a few more hogs now. My daughter had to haul a hogs hind quarter up the hill and as she left, she looked over at me and said "You know I'll be scarred for life because of this." I nodded and said Don't drop it.

[@patrickbelongea6896]

This looks like a scene from last weekend at my Romanian neighbor's house.

[@jacobdecarli]

So freakN awesome 🤘

[@abbdabb6219]

Yum

[@dickhertz7635]

you forgot to talk about where the soppressata is now kept for the next year.

[@BarHRanch]

What kind of casings

[@joesmith7427]

WHAT TOWN ARE U PEOPLE FROM?? IM FROM CLYDE,NY,
IM A FISCHETTE !! 😊

[@kimberlymartin5369]

What's in the spices?

[@micuzzu]

Bravissimi

[@elmiguel6725]

molto bene

[@robertluzzo2172]

do you realize how lucky you are

[@elmiguel6725]

ya can't put 2 pounds of Gobba-gool in a one pound bag.